Sunday, December 13, 2015

Chocolate Panna Cotta


This smooth thick panna cotta is simple to make. You can make it ahead for a dinner party or special occasion.  A small portion is all you need because it is very rich.  Kids might want a sweeter version.  Serve it with a dollop of sweetened cream and a dab of raspberry preserves for a festive touch.


Chocolate Panna Cotta
From 4 Ingredients Gluten Free
Serves 6

1 1/4 cups heavy cream
7 oz dark chocolate, chopped
1/2 envelope (0.25 oz) unflavored gelatin
1 tsp vanilla extract
1 tsp decaf instant espresso

Grease 6 small serving cups with butter or cooking spray.

In a small saucepan heat the cream over medium heat for 1-2 minutes until just boiling.  Remove from heat and stir in the chocolate until nice and smooth.  Mix the gelatin into 2 Tblsp boiling water and stir until dissolved.  Stir in the gelatin, vanilla and instant expresso to the cream mixture.

Pour into the prepared cups and cover with plastic wrap.  Chill for 4 hours or overnight.  Serve in the cups, or dip each cup into warm water and turn out onto dessert plates.

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